It’s about time we fill out the Brunch recipes, and what better brunch or breakfast than scrambled eggs?
You may not be the same, but for me scrambled eggs need to be slightly runny, have cheddar cheese in and, most importantly, enjoyed with a cup of tea. The trick with making scrambled eggs is not to have the heat on too high and to keep stirring the whole time you’re cooking them.
They really are one of the best ways to start the day.
- 3 eggs
- knob of butter
- 40g strong cheddar, grated
- 2 pieces of granary bread
- salt and pepper
Crack the eggs into a mix jug, season with salt and pepper then beat with a fork. Start your bread toasting.
Put the knob of butter in a small-medium sized saucepan and melt over a medium heat. Add the eggs and keep stirring with a wooden spoon, making sure to scrape the bottom of the pan.
After 30 seconds add the cheese, and keep stirring.
After a minute, or just before the eggs are near your desired consistency, remove the pan from the heat. Keep on stirring and the remaining heat in the pan will finish them off.
Butter your toast, spoon on the eggs and pour your tea. Prepare for a tasty brunch.
Scrambled Eggs and Smoked Salmon
Toasted Bagel with Ham & Scrambled Egg
Rolled Ham & Cheese Omelette
Enjoy eating eggs this weekend